With the return of pleasant weather, I’m starting to think more about what I eat. I envision trying to cram my pesky winter pudge into a bikini, and then reconsider stealing a precious Toblerone from my stash. As a self-styled hippie, at first I was a little annoyed with myself for dwelling on my appearance. However, I realized that being conscious of my eating habits, even for a purely superficial reason, can actually be a wonderful gift to my body, my community, and the environment.

As I swap hot burgers and thick-cut fries for Not-Dogs and veggie chips, mugs of steaming hot chocolate for lemongrass shots, and chicken pot pie for low-sodium light chicken salad, I find myself evaluating the impact of what I eat not only on my figure, but on my health, my environment, and even my Judaism all year round. Of course, the urgency of staying healthy has been spotlighted by media focus on obesity, diabetes, and heart disease. Sustainability has been another hot-button issue lately, with so many products being labeled “green,” “organic,” and “natural,” that it’s nearly impossible to discern which ones are actually environmentally friendly. And on top of all of that, Jewish women may have the added complication of keeping kosher! Without a little guidance, it feels like the only options are to eat nothing but carrot sticks or give up all together and drive through McDonald’s twice a day.

Enter eco-kashrut, a growing trend in Jewish ethical eating. If “no more Toblerone until August” is a diet for my body, eco-kashrut is a diet for my soul. In both cases, I restrict my diet, sacrificing some things I enjoy in order to achieve a greater result. Yet eco-kashrut goes beyond the standard Jewish dietary laws to ask: does the commandment to keep kosher, (which literally means “fit”) imply that Jews have a responsibility to follow a code of ethics, even beyond the rules explicitly listed in scripture, with their food?

For me, following a set of unexplained dietary regulations (which include such anachronisms as a prohibition against eating raven) seems senseless, but I am drawn to the idea that I can reinforce my faith and perform a mitzvah by changing my diet. Eliminating harmful, inhumane, or irresponsible foods resonates more deeply with me than separating meat from cheese. For those that do keep strictly kosher, though, eco-kashrut does not have to disregard any of the conventional rules; it adds the caveat that whatever food is consumed should be raised and consumed as ethically as possible.

Innumerable resources, in print and on the internet, discuss how to eat in a sustainable way. However, here are a few critical guidelines:

Eat locally! This is probably the most important choice you can make. Local meat and produce have a smaller carbon footprint because they do not need to be shipped. Also, local farmers, who have a direct connection to the community, can be held accountable for any inhumane practices. The fresh vegetables and whole grains recommended for a healthy diet by the FDA can often be bought locally, and will be fresher and even possibly cheaper than supermarket goods.

Eat humanely. When you do eat meat, look for free-range or cage-free, antibiotic-free, and, if applicable, grass or vegetarian fed. These all help to guarantee that the animals are healthy and that they were raised in a cruelty-free environment. Remember that buying meat in smaller quantities is not only healthy, but it allows you to spend a little extra money on kosher or free-range products.

Cook. Prepackaged foods have excess disposable packaging, and their costs are kept low by buying cheap foods produced through large-scale, petroleum-based, conventional farming. Avoid trans-fats, GMOs, high-fructose corn syrup, extra-large portions and other health (and waistline) killers by cooking fresh ingredients at home.

Eat organic labeled foods wisely. The USDA certified organic sticker unfortunately does not guarantee that products are pesticide-free or even reduced, simply that all pesticides used are biodegradable. Also, it includes few guidelines about other sustainable farming practices. Large, conventional corporations are often the only ones who can afford the fee to become USDA certified. In short, while organic farming is often preferable to conventional farming, it’s not a guarantee of health, ethics, or safety.

What begins as a quest to shed a few pounds can become a way to tone your spirit and trim your global impact. A healthy, slimming diet often dovetails with a responsible, sustainable one; for example, both require home-cooking fresh, low-fat foods in controlled portions. Judaism adds to these two key aspects the idea of eco-kashrut, or ethical-spiritual eating. Keeping any form of kosher is a recognition that the impact of food on your spirit is as deep and essential as it as on your body. Thus, with a little planning, you can be healthier, more sustainable, and even more spiritual as you prepare for bikini weather.